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Wednesday, February 16, 2011 >>>
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| Dinner at The Flying Fish |
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We met at 1800 outside the Flying Fish on the Boardwalk.
After the hostess seated us, Sous Chef Anthony, an old friend, instantly appeared.
We introduced him to Mike and Andrea and he started grilling them about allergies, of which Andrea has a few.
We started with drinks.
Andrea ordered a Pumpkin Spice Martini.
Lyd had two glasses of Laurenz Singing Gruner Veltliner, Austria ’08 (11@).
Tom had a pair of Maker’s Mark Manhattans (9.25@) and Mike had a Michelob Ultra 16oz (6.50).
Tom had the Calamari.
John, the Food and Beverage Director for the Boardwalk Resort stopped by to introduce himself and Keith, The Area Manager and his assistant, Amy, stopped by to see to our needs.
Andrea selected the Signature “Potato-wrapped Red Snapper.”
Lyd and Tom both selected the Chef Special Thunder Tilefish.
Mike ordered the Char-crusted Certified Black Angus New York Strip.
Before dinner appeared, Anthony started us with an amuse bouche of a sort of poached egg custard.
[When he reads this, he’ll correct my bad memory of this dish.] Following the excellent dinner, Chris, our server, brought the dessert menus…..and just as quickly withdrew them.
It seemed Anthony had other plans and presented us with a dessert platter.
On a personal note, Chef Anthony confirmed the information I had from my confidential sources; he is leaving Flying Fish.
Disney fans need not be concerned.
He is going over to the Grand Floridian as a Sous Chef in the 1st floor cafes.
His friendly nature and enormous personality will be a welcome addition to the GF though a loss to the Flying Fish Café.
Mike and Andrea elected to stroll the Boardwalk, so we said our goodbyes and headed back to BLT.
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| Lydia, Tom, Andrea and Mike more |
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| Pumpkin Spice Martini more |
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